Topic
Loin
About: Loin is a research topic. Over the lifetime, 636 publications have been published within this topic receiving 12116 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: In this article, a study showed that myofibril fragmentation index (MFI) accounted for more than 50% of the variation in loin steak tenderness and was a more important effector of tenderness in Loin steaks than collagen solubility or sarcomere length.
Abstract: Loin steaks from 78 carcasses of A, B, C and E maturities were categorized into three tenderness groups on the basis of sensory tenderness scores and Warner-Bratzler (W-B) shear force values. Myofibril fragmentation index (MFI), sarcomere length, total and soluble collagen, moisture, fat and pH values were determined for these steaks. Carcass characteristics were also measured. The physical, chemical and sensory values were statistically analyzed to determine the relationship of these values, especially the relationship and the importance of myofibril fragmentation to tenderness of loin steaks. Results of this study showed that myofibril fragmentation index (MFI) accounted for more than 50% of the variation in loin steak tenderness and that myofibril fragmentation was a more important effector of tenderness in loin steaks than collagen solubility or sarcomere length. The steaks used in this study varied widely in marbling degree and maturity; therefore, MFI should be an excellent predictor of broiled loin steak tenderness. Although a number of significant correlations were observed between MFI and carcass characteristics, none of these was of practical importance because they accounted for little of the variation in tenderness.
575 citations
TL;DR: Overall, dry-aging loins at 3°C with 0.2m/s resulted in the greatest improvement in beef palatability, which may contribute to the enhanced flavours of the dry-aged beef.
240 citations
TL;DR: Results show that a low CO/high CO(2) atmosphere is effective for preserving retail-ready meat.
239 citations
TL;DR: Although the instrumental analysis detected texture changes in dry-cured loin, the sensory analysis did not detect any substitution effect on texture, and salt is essential in the elaboration of dry meat products, contributing to their texture and flavour development.
211 citations
TL;DR: The results indicated that the water-holding capacity of pork loin was increased with increased intramuscular fat content apparently caused by dietary CLA, and color stability of pork was improved with inhibition of lipid oxidation and changing of fatty acid composition by dietaryCLA.
Abstract: The effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n = 20) were fed a diet containing 0, 1, 2.5, or 5% CLA for 4 wk and slaughtered at 105 kg. The longissimus thoracis et lumborum muscle was collected at 24 h postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4°C for 7 d. Samples were analyzed for ultimate pH, intramuscular fat content, fatty acid composition, thiobarbituric acid-reactive substances, color (L * , a * , b * ), and water-holding capacity. Dietary CLA reduced the concentration of linoleic acid and increased CLA concentration in intramuscular fat of pork loin (P < 0.05). The concentration of CLA in muscle was increased with dietary CLA level and did not change during storage. Thiobarbituric acid-reactive substance value of control was higher than that of the CLA-fed groups (P < 0.05). Intramuscular fat content was increased by dietary CLA, and less purge loss was observed with samples from CLA-fed pigs (P < 0.05). Dietary CLA improved the color stability of pork loin during cold storage. After 7 d, lightness (L * ) and yellowness (b * ) of the 5% CLA-fed group were significantly lower than those of control (P < 0.05). The results indicated that the water-holding capacity of pork loin was increased with increased intramuscular fat content apparently caused by dietary CLA. Also, the data indicated that color stability of pork was improved with inhibition of lipid oxidation and changing of fatty acid composition by dietary CLA.
206 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 38 |
| 2024 | 95 |
| 2023 | 133 |
| 2022 | 198 |
| 2021 | 42 |
| 2020 | 25 |